Pantry Burritos: Quick, easy meal in a pinch

I call this recipe Pantry Burritos because you can keep all of the ingredients on hand and make it when you’re overdue for a grocery run. Having a well-stocked pantry is a great strategy for cooking more and eating out less. But unless you’re one of those rare culinary magicians who can pull together a balanced meal from random cans and bags, I also recommend having a pantry plan: 2-3 go-to recipes you can make from those cans or bags you have stashed back there.Vegan Hurry-Up Fill-Me-Up Burritos

These Pantry Burritos are adapted from the Hurry-Up Fill-Me-Up Burritos recipe, which first appeared in the Dietitians of Canada cookbook Cook Great Food. I think the original intent was something quick and filling for kids, but with my clients typically being adults with (or at risk for) heart disease, I made a few modifications that gave it more fibre, less sodium, and healthier fats.

We have it for dinner every couple of weeks — usually when my husband is cooking (he prefers to keep things simple). My kids enjoy it, although — full disclosure — they like theirs with avocado and cheese. But my husband and I are happy to eat this vegan version, as long as we’ve got a good avocado ready to go.

Pantry Burritos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8burritos 20minutes
Cook Time
5minutes
Servings Prep Time
8burritos 20minutes
Cook Time
5minutes
Pantry Burritos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8burritos 20minutes
Cook Time
5minutes
Servings Prep Time
8burritos 20minutes
Cook Time
5minutes
Ingredients
Servings: burritos
Units:
Instructions
  1. Warm up the brown rice, kidney beans, corn, and salsa in a non-stick pan.
  2. Add the spinach and warm it up just enough so it wilts.
  3. Meanwhile, warm up the tortillas with a few seconds in the microwave.
  4. Scoop about 1/2 cup of the mixture onto a warm tortilla on a plate. Add about 1/4 of an avocado, and wrap tightly. Enjoy!
Recipe Notes

When you cook brown rice, make extras - at least a double batch. Freeze it in 1-cup containers so you've always got some on hand for this or a quick stir-fry.

Keep frozen broccoli or loose spinach on hand in case you don't have fresh.

Share this Recipe
Powered byWP Ultimate Recipe

Nutrition Facts
Pantry Burritos
Amount Per Serving
Calories 360 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 464mg 19%
Potassium 751mg 21%
Total Carbohydrates 61g 20%
Dietary Fiber 13g 52%
Sugars 3g
Protein 13g 26%
Vitamin A 17%
Vitamin C 14%
Calcium 6%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.